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Salmon Florentine and Quinoa Pilaf with Pine Nuts

June 16, 2014 by Jaida Leave a Comment

Half-way through June?!?! How in the world are we already half-way through June? It is insane how quickly time passes these days. How was your Father’s Day? J and I went to see my Dad on Saturday, which was nice since I don’t see him but a few times a year. Moving away from home definitely has it’s disadvantages, but it makes the time I see my family mean that much more. I hope you all had a wonderful day, whether you spent it with your spouse, children, brothers, fathers, or friends.

Salmon Florentine with Quinoa Pilaf 001
On Sunday, J and I went to church and then spent the rest of the day running errands and doing housework. Exciting day, right? Ha! Zoey made sure to give her Daddy a BIG ol’ kiss to start his day off right, Skeety came in to give some snuggles, and Roo…well, he was just his usual silly puppy self. All-in-all it was a good weekend.
Salmon Florentine with Quinoa Pilaf 003

And now I bet you want to hear about this dish, eh? Well, J looooves sun-dried tomatoes, so anytime I see a recipe that includes them, I know it will most likely be up his alley. And since this recipe also includes salmon – it was sure to be a hit. I was a little nervous about the pine nuts in the quinoa pilaf because J claimed to not like the. But I’ve learned during my time with him that sometimes what he’s tried in the past and didn’t like, he has a different opinion about when I make it for him. So, I decided to keep them in, and it worked out pretty well. I will spare you the details of what he asked me if they were, but he ate them and he didn’t complain.
Salmon Florentine with Quinoa Pilaf 002
Enjoy this salmon with a creamy, veggie-rich topping over quinoa pilaf with toasted pine nuts – tonight!!
Salmon Florentine and Quinoa Pilaf with Pine Nuts
As seen on Self.com
Ingredients
  • 1 Tbsp olive oil
  • 1/4 cup minced shallots
  • 2 garlic cloves, minced
  • 4 cups baby spinach
  • 5 sun-dried tomatoes, chopped
  • Salt and pepper, to taste
  • 1/4 tsp red pepper flakes
  • 1/2 cup part-skim ricotta
  • 4 salmon fillets (6 oz each), rinsed and patted dry
  • 1/2 cup quinoa
  • 1 cup low-sodium chicken broth
  • 2 tsp olive oil
  • 2 Tbsp pine nuts, toasted
  • 2 Tbsp fresh parsley, chopped
Preparation

  1. Heat oven to 350° F, line a baking sheet with foil and set aside.
  2. Heat oil in a large skillet over medium heat. Add shallots and cook, stirring until soft, about 3 minutes. Add the garlic and cook for 1 more minute.
  3. Add the spinach, sun-dried tomatoes, salt & pepper, and red pepper flakes. Cook, stirring, until spinach has just wilted, about 2 minutes. Remove from heat and let cool for about 15 minutes.
  4. Add the ricotta and stir to combine. Season with salt and pepper, to taste.
  5. Place the salmon fillets on the prepared baking sheet (skin side down if it has the skin on) and spoon about 1/2 cup of the spinach mixture on top of each fillet. Spread out to cover the entire fillet and press down. Bake about 15 minutes, or until cooked through.
  6. Meanwhile, place the quinoa and chicken broth in a medium saucepan and bring to a boil over medium high heat. Reduce heat to low, cover and simmer until quinoa absorbs liquid, about 10-15 minutes. Remove from heat, fluff with a fork and stir in pine nuts and parsley. Season with salt and pepper, to taste.
  7. Serve each salmon fillet, skin removed, over the quinoa pilaf.

Filed Under: Salmon

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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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